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Recipes
Roasted Tomato Mac and Cheese
By joanmarie
1. Remove top oven rack, and cover with foil; lightly coat with cooking spray
- Cooking spray
- 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
- 2 tablespoons brown rice flour or all-purpose flour
- 2 tablespoons butter, softened
- 4 cups unsalted chicken stock
- 3 cups 1% low-fat milk, divided
- 3/4 teaspoon salt
- 3/4 teaspoon Dijon mustard
- 18 ounces brown rice elbows (such as Tinkyáda) or whole-grain pasta shells
- 4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved
- 6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
- 3 ounces fontina cheese, shredded (about 3/4 cup)
- 2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
- 1/2 teaspoon freshly ground black pepper
shrimp puffs
By joanmarie
Preheat the oven to 350 degrees F
- Ingredients
- Cooking spray, for coating the muffin tin
- 1 7 1/2 -ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill
Chicken Croquettes
By joanmarie
. Preheat oven to 375° F
- Ground chicken 3⁄4 Pound (1 1/2 cups)
- Egg white 2
- Poultry seasoning 1⁄4 Teaspoon
- Canola oil 1 Tablespoon (adjust quantity as needed)
- Chopped onion 2 Tablespoon
- Mushrooms 4 Large, chopped
- Butter 1 Tablespoon
- Cream sauce 1⁄4 Cup (4 tbs)
- Salt 1 Pinch
- Read more at http://www.ifood.tv/recipe/chicken-croquettes-14#flA0jeVb8OVvScME.99
MOCHA-CINNAMON COFFEE CAKE
By joanmarie
•In a small bowl, combine the first five ingredients; set aside
- BATTER:
- 3/4 cup chopped walnuts
- 1/3 cup sugar
- 1 tablespoon baking cocoa
- 1 teaspoon instant coffee granules
- 1 teaspoon ground cinnamon
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 cups (12 ounces) sour cream
- 1/2 cup semisweet chocolate chips
- Confectioners' sugar, optional
- In a small bowl, combine the first five ingredients; set aside. In a
- large bowl, cream butter and sugar until light and fluffy. Add eggs,
- one at a time, beating well after each addition. Beat in vanilla.
- Combine the flour, baking powder and baking soda; add to creamed
- mixture alternately with sour cream just until combined. Stir in
- chocolate chips.
Hard-Shell Tacos with Beef & Chorizo
By joanmarie
1. For the salsa, preheat the broiler
- Charred Red Salsa
- 3 plum tomatoes, halved
- 1/2 small onion, peeled
- 2 cloves garlic, cracked and left in skin
- 1 jalapeño, stemmed
- Natural olive or vegetable oil cooking spray
- 1/4 cup (a small handful) fresh cilantro or parsley leaves (optional)
- Salt
- Filling & Tacos
- 1 tbsp. canola or olive oil
- 3/4 lb. 80% lean ground beef
- 1/2 lb. fresh chorizo, bulk or cut from casings
- 1 tsp. (1/3 palmful) ground cumin
- Salt and pepper
- 1/2 small white or yellow onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 large jalapeño, finely chopped
- 1/2 lime, juiced (about 1 tbsp.)
- 8 super-size or 12 small stand-up hard taco shells
- 1 package (8 oz.) shredded Mexican cheese blend or yellow cheddar
- Toppings, Optional
- Shredded or finely chopped iceberg lettuce
- Sliced or diced avocado
Chocolate-Sweet Potato Parfait
By joanmarie
To prepare mousse: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket
- Mousse
- 1 1/4 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 1/4 cups heavy cream
- 1/2 cup unsweetened natural cocoa powder
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- Pinch of ground allspice
- Pinch of ground cloves
- Meringues
- 1/3 cup confectioners' sugar
- 1 teaspoon cornstarch
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1 pinch salt1 vanilla bean or 1 teaspoon vanilla extract
- 1/2 teaspoon cider vinegar
- Ground cinnamon for garnish
Prime Rib Roast
By joanmarie
Makes: 12 servings Prep: 15 mins Roast: at 450°F for 30 minutes and at 350 degrees for 1 hour Stand: 30 mins
- 1 (3-rib) standing beef rib roast (about 6 lbs)
- 3 cloves garlic, minced
- 1 small shallot, minced
- 3 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Crispy Chicken Thighs with White Beans
By joanmarie
1. Heat a large skillet over high heat
- 2 tablespoons olive oil, divided
- 4 skin-on, boneless chicken thighs (about 1 pound)
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely chopped red onion
- 1 Fresno pepper, thinly sliced
- 1 (15-ounce) can unsalted cannellini beans, undrained
- 1/3 cup prepared pesto
Bacon and Cheese Appetizer Bites
By joanmarie
Directions Heat oven to 400°F
- Stick Cooking Spray ½ cup sour cream 1 tablespoon water 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water) ½ cup (2 oz.) shredded Cheddar cheese ¼ cup bacon, cooked and crumbled 2 tablespoons butter, melted paprika
grilled shrimp po'boy
By joanmarie
Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish
- Bamboo skewers, soaked in water for 30 minutes
- 1 1/2 pounds large shrimp, peeled and deveined
- 2/3 cup olive oil
- 4 cloves garlic, peeled and smashed
- 2 lemons, juiced
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- Kosher salt and freshly ground black pepper
- 1 French baguette, sliced lengthwise in 1/2
- Butter Sauce, recipe follows
- Sweet Pickle Mayonnaise, recipe follows
- Shredded lettuce, for serving
- Sliced tomato, for serving